Mango Caprese Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
442
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps Pine nuts
- 2 Mangoes
- 2 scoops Buffalo mozzarella (each about 125 g)
- 1 red chili pepper
- 1 organic Lime
- 5 Tbsps olive oil
- salt
Preparation steps
1.
Toast the pine nuts in a dry pan until fragrant. Remove from the pan and let cool. Peel the mango, remove the fruit from the stone, and cut into thin slices. Drain and slice the mozzarella. Rinse the chili and halve lengthwise. Remove the seeds and membranes, and finely dice. Rinse the lime under hot water a pat dry. Finely grate some of the zest, and squeeze the juice. Mix the lime juice, lime zest, chili, and the olive oil. Season with a little salt. Stack the sliced mango and mozzarella on a platter. Sprinkle with the pine nuts and drizzle with the vinaigrette.
2.
Serve with a light white wine and fresh white bread.
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